1/2 chopped onion
2 teaspoons grated fresh ginger
1 Tablespoon butter
3 peeled, cored & sliced pears.
1 15 oz. can of pumpkin or 15 ounces of roasted, pureed pumpkin
1 1/2 cups vegetable broth
1 cup milk
Saute onion and ginger in butter until tender but not brown.
Add pears and saute for another minute.
Add pumpkin and broth. Bring to a boil, reduce heat, simmer covered for 5 minutes more.
Cool slightly and puree in a blender, food processor or food mill.
Return the mixture to a saucepan, add the milk and reheat. Season to taste with salt and pepper.
To push this soup right over the top and really bring out the flavors, add a dollop of citrus sour cream. A drizzle of creme fraiche is lovely also:
1/4 cup sour cream
1/2 teaspoon lime, lemon or orange zest 1 Tablespoon lime, lemon or orange juice
The garnish will benefit from sitting in the refrigerator for a bit. Make it first and it will be perfect by the time the soup is done. Use the leftover topping for tacos, black beans, chili and more.
Recipe thanks to Merianne Myers.